Save Last summer my friend Maria returned from Greece with this crazy idea for quesadillas. We stood in her tiny kitchen, feta crumbling everywhere, laughing at how Mediterranean flavors could feel so at home in a tortilla. The first batch was a disaster, too much spinach made them soggy, but we kept experimenting. Now they are my go to when I want something that feels fancy but takes practically no time at all.
I made these for my book club last fall, setting out wedges on a wooden board while we discussed a novel about coastal Italy. Everyone kept circling back to the kitchen, stealing just one more slice, the conversation pausing as people reached for that perfect corner piece where all the cheese had melted together. One friend admitted she usually hates cooked spinach but could not stop eating these.
Ingredients
- Fresh spinach: The wilting process concentrates its flavor and removes the water that would make your quesadillas soggy, so do not skip this step even if you are tempted to throw it in raw
- Red onion: Thin slices provide a sharp crunch that cuts through the rich cheeses and adds beautiful purple layers when you cut into the finished quesadilla
- Feta cheese: This is the star ingredient, its crumbly texture and salty punch transform a standard cheese quesadilla into something special
- Mozzarella cheese: Use this as your melting base because it creates those irresistible cheese pulls while letting the feta shine
- Whole wheat tortillas: They add a nutty flavor and hold up better than white tortillas, though you can swap either based on what you have
- Olive oil: You will use this both to sauté the vegetables and to get that golden crispy exterior on the tortillas
- Dried oregano and red pepper flakes: These humble seasonings are what actually make it taste Mediterranean, do not underestimate them
Instructions
- Prep your vegetables:
- Chop the spinach, slice the red onion into thin half moons, and mince the garlic until fine
- Wilt the spinach:
- Heat one tablespoon olive oil in a large skillet over medium heat, add the garlic for thirty seconds until fragrant, then toss in the spinach and cook for two to three minutes until completely wilted
- Season the spinach:
- Add salt, pepper, oregano, and red pepper flakes if you like some heat, then remove from heat and set aside
- Assemble the filling:
- Lay your tortillas flat and pile the spinach mixture on just one half of each, then layer on feta, mozzarella, and those red onion slices
- Fold and prep the pan:
- Fold each tortilla in half to make a half moon shape, then heat a clean skillet with cooking spray or the remaining olive oil over medium heat
- Cook to golden perfection:
- Cook quesadillas for two to three minutes per side until they are golden brown and you can see the cheese melting through the tortilla
- Rest and serve:
- Let them rest for one minute so the cheese sets slightly, then cut into wedges and serve warm
Save My seven year old nephew helped me make these last weekend. He took his job of sprinkling feta very seriously, declaring himself the cheese master of the kitchen. When we finally sat down to eat, he took one bite and said these are better than pizza which I am pretty sure is the highest compliment a child can give food.
Make It Your Own
The beauty of these quesadillas is how forgiving the recipe is. I have added sun dried tomatoes when I had them in the pantry, and once I threw in some chopped kalamata olives that took the whole dish in a deliciously briny direction. My sister swears by adding a handful of artichoke hearts, while my husband likes to layer in some roasted red peppers from a jar.
Perfect Pairings
These work beautifully as a light dinner with a simple green salad dressed with lemon vinaigrette. I also love serving them alongside some tzatziki sauce for dipping, though honestly they are perfect on their own. For a more substantial meal, a cup of tomato soup turns them into something reminiscent of a grilled cheese but way more interesting.
Make Ahead Tips
You can absolutely prep the spinach mixture a day ahead and keep it in the refrigerator. I have also assembled the quesadillas in the morning and cooked them right before dinner guests arrived, though they are best eaten immediately while the cheese is still molten. If you need to reheat leftovers, a dry skillet brings back the crispness better than a microwave ever could.
- Let the cooked spinach cool completely before assembling the quesadillas or the tortillas will get soggy
- Use a pizza cutter to slice them, it makes cleaner cuts than a knife and the cheese does not pull as much
- These actually reheat surprisingly well in a toaster oven at 350 degrees for about five minutes
Save Whether you are feeding a crowd or just treating yourself on a Tuesday night, these quesadillas have a way of making any meal feel a little more special. They are proof that sometimes the most unexpected combinations turn out to be the ones we keep coming back to again and again.
Recipe FAQ
- → Can I prepare these ahead of time?
Yes, you can sauté the spinach mixture and slice the onions up to a day in advance. Store them separately in the refrigerator. Assemble and cook just before serving for best texture and flavor.
- → What other vegetables work well in this filling?
Roasted red peppers, artichoke hearts, sun-dried tomatoes, or black olives complement the Mediterranean flavors beautifully. You can also add diced zucchini or eggplant if sautéed first.
- → How do I prevent the tortilla from getting soggy?
Make sure to squeeze excess moisture from the cooked spinach before adding it to the tortilla. Also, avoid overfilling and cook the quesadillas until they're golden and crispy on both sides.
- → Can I make these gluten-free?
Absolutely. Simply use certified gluten-free tortillas instead of whole wheat ones. The rest of the ingredients are naturally gluten-free.
- → What should I serve with these quesadillas?
They pair wonderfully with tzatziki sauce, a fresh Greek salad, or roasted vegetables. For a complete meal, consider serving with a light soup or Mediterranean-style grain salad.
- → How do I store and reheat leftovers?
Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for best results, or in a 350°F oven until heated through and crispy.